The Organic Saver

SO, I have been always been a very organic kind of girl. I try to be healthy / organic and when I am at home I am trying to eat in to save money for my planned Euro Trip (Planned but not confirmed). Anyway I have been shopping at Sprouts which sells mostly organic and local food. As close as we can get to the farm in SoCal, and there I found Amy's Kitchen pre-made frozen foods that are totally organic, healthy and lowfat!!


I know I know how bad it looks that a devoted foodie would shop for frozen food, but believe me these past months have been hectic and I was eating out a lot, for lack of time. Which was a BIG MISTAKE. Sure eating out is awesome and should be done but almost everyday is not good. I gained weight and lost money...

So I figured if the food is good and healthy and I do it only when Im pressed for time, well you all will forgive me?
I really recommend the burritos,




The Indian Dishes are also very good, they have a spicy but not over the top quality...


I really enjoy them for lunch or dinner, although their variety extends to bread and breakfast products.
And since we are talking about Organic fare, I thought I'd throw out my favorite pudding, that I have in the morning,






And finally I leave you with a picture of my recent adventures organizing the company picnic. The annual employee recognition one...
It was very fun, we were there from 10am to 7pm, on my day off (let me point it out) we saw everyone come and go and we set up and cleaned. Oh, the things we do for out careers.

Summer fun, summer food

Summer time, the flowing breeze, the beautiful sunshine, the Californian landscape and tangled beaches that makes us want to spend as little time in the kitchen as possible (except if you me!). So, to cater to the other 99% of people here are two easy, fast and vegan friendly dishes that you prepare in minutes and enjoy over a nice cold Margarita or just ice tea (laugh).

The first is a “California style-brushetta”


Ingredients:

8oz boiled tomatoes, finely chopped
12oz fresh (or canned) corn kernels
4oz onions
4 basil leaves
½ cucumbers finely chopped
2tbsp balsamic vinegar
2tbsp thyme
salt and pepper

½ loaf French bread (sliced)
(Drizzle olive oil and put in the oven for 15-20 minutes)

Procedures:
1. Heat a non reactive pan; add oil and a dash of sugar
Let them caramelize stirring lightly until they are brown.
2. Add the corn, tomatoes, and spices. Add some more olive oil, let simmer. Add the vinegar, stir.
3. Plate with toasted bread and enjoy!

The second dish I just made today. My tofu-broccoli salad.

Ingredients:
1 pack of Tofu
1 head of broccoli
2 carrots (sliced diagonally)
4 slices of sourdough bread (cubed)
Olive Oil
1 tbsp balsamic vinegar
4oz H2O
3tbsp fresh dill
a dash of mustard
8 lettuces leafs
Salt and Pepper

Procedure:
1. Lightly oil a heavy pan, add bread let brown slightly. Set aside.
2. On a separate bowl, put tofu with chopped dill, mustard and a little oil.
3. Blanch broccoli and carrots, and then add to hot pan with oil.
4. Let them brown, until slightly tender or al dente. Add tofu and let stand for about 5 minutes, add bread stir often for another 3 minutes, remove from heat.
5. Add vinegar and water to pan, deglaze. Pour on top of tofu mixture.
6. Set 4 leafs on a round plate, then pour half the mixture, repeat.

There you go! In and Out! The healthy way!

mushroom pudding and red pepper sauce!!

The other day I found myself with leftover bread (stored in the freezer) and two lonely Portobello mushrooms hiding in the veggie cabinet.

Pair that with a die-hard bread pudding fan and you got Portobello Mushroom Pudding!!

It is very simple to make, and the Portobello mushroom could be substituted for regular button mushroom. Plus it looks lovely decorated and can b saved for the following day!!

Ingredients:
For pudding
75 grams unsalted butter (melted)
6 eggs
8-12 oz red wine
3/4 cup of milk
90 grams day-old bread
1-2 Portobello mushrooms (diced)
Pepper and salt to taste
For Sauce:
2 yellow bell peppers
2 red bell peppers
½ onions diced
1 oz red wine
Salt and pepper to taste

Procedure:
Mix the wine and milk together
Pour over bread and let soak for 30 minutes
Then mix the remaining ingredients together
Pre-heat oven at 300F
Pour in a buttered oven mold
Bake in water bath for about 40 minutes or until set.
Meanwhile dice onions, sear them until golden,
Deglaze the pan using the wine. Put the liquid in a blended, add onions, bell peppers and add a little H2O if necessary.

Puree until smooth, them bring to a boil and let simmer for 10 minutes.
Once the pudding is out, let it cool completely!! The using cookie cutters form into shapes, plate and serve the sauce over it. Voila!

Oven Happy!

Recently I have been baking a lot. So much so my mothers joked that I’m getting her fat!
Taking advantage of all the fruits that are coming up, this springtime, and my oven has been busy! I made beautiful raspberry cupcakes from scratch!











Springtime muffins

2.75 cups all-purpose flour
1tbsp baking powder
½ cup caster sugar
1 egg
½ cup powder milk (liquid)
2 oz melted butter
4tbsp oil
1 cup raspberries

1. Pre-heat oven to 400F
2. Sift flour and powder into bowl, add sugar.
3. Mix egg, milk, butter, and oil into a bowl and mix quickly until combined.
4. Add the raspberries and fold into mixture with spoon.
5. Spoon into prepared muffin cases and fill 2/3.
6. Six 2-25 minutes until center is firm. Let cool serve warm.
10-12 Servings

Then I made a box cake (box cake?)
Yet they are good for those days when things get hectic, like school in the morning, internship meeting at 2:30 and catering event at 4:00!
Get home at 8:30 super tired, and oddly enough wanting to bake.
So I took out my handy dandy box cake add a few touches and voila!
No one in my family knew it was from a box!
Judge for yourself!!









Simply a Box Cake

Ingredients:
1 package (18.25 oz) white cake mix
1.5 oz Splenda
2.5 oz unsweetened cocoa powder, sifted
4 eggs
8 oz plain yogurt
8 oz apple sauce
12 oz bitter chocolate chips
4-6 oz fresh strawberries (for garnish)
4oz fresh blueberries

Procedure:
1. Pre-heat oven to 350F
2. In a large mixer bowl, combine cake mix, Splenda, cocoa, eggs, yogurt, and sauce.
3. Beat on low for 1 minute to blend, then on medium speed to 2 minutes. Stir chocolate chips. Spread batter evenly in prepared pan.
4. Bake for 50 to 60 minutes or until tester comes out clean.
5. Cool then decorate with sliced strawberries and blueberries
12-14 Servings

My first post

About a month ago, bored on my day off and with no one at home I ventured into the world of bread puddings. But, where do I start, how do I make one? Well, I took out the faded and batted recipe book my grandmother gave me on me latest trip to Mexico City. I browsed through the appetizer section, the fish and meat section, and them I got to the dessert.I decided to try the coconut pudding; it seemed to be what I was looking for. The type my mother had always talked about made with day old bread soaked in milk. So I followed the recipe, added a little of my own creativity and waited patiently by the oven as the clocked ticked away. I opened it once or twice more than necessary to check on it. Then the moment arrived! I flipped it over on serving tray and voila! It was beautiful!! I leaped with joy... really... I did leap with joy!So, here is the recipe of my joy leaping pudding!

75 grams unsalted butter
4 -6 teaspoons Splenda
6 eggs
1 can of coconut milk
3/4 cup of milk
90 grams day-old bread

Mix the coconut milk and milk together
Pour over bread and let soak for 30 minutes
Then mix the remaining ingredients together
Pre-heat oven at 300F
Pour in a buttered oven mold
Bake in water bath for about 40 minutes or until set.
(The secret for a great tasting pudding is to add different types of bread. For example the first one I did I added vanilla cookies, some Mexican cinnamon rolls, and baguettes. For the second one I added wafers, white party cake, and multigrain sliced bread. The types of bread add different flavors and make it truly unique.)